Octoberfest Sausage Dinner in a Dish
Celebrate the flavors of fall with this hearty and flavor-packed Octoberfest Sausage Dinner in a Dish. Combining smoky bratwurst, tender chunks of russet potatoes, tangy sauerkraut, and caramelized onions, this one-pan wonder is infused with the classic taste of German-style mustard and a savory chicken broth base. Perfect for busy weeknights or festive gatherings, this rustic dish takes just 20 minutes to prep and bakes to golden perfection in the oven. Garnish with fresh parsley for a pop of color, and serve it straight from the skillet for a true Oktoberfest experience! Keywords: Oktoberfest dinner, sausage and potatoes, sauerkraut recipes, one-pan meals, rustic German food.
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Recipe Information
Ingredients
- 4 links smoked bratwurst sausages
- 4 medium russet potatoes
- 1 large yellow onion
- 2 cups sauerkraut
- 2 tablespoons German-style mustard
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Peel the potatoes and cut them into 1-inch chunks. Place them in a large pot of salted water, bring to a boil, and cook for 10 minutes until fork-tender. Drain and set aside.
While the potatoes cook, slice the onion thinly.
In a large oven-safe skillet or sauté pan, heat the vegetable oil over medium heat. Add the sausages and brown them on all sides, about 2-3 minutes per side. Remove the sausages from the pan and set aside.
In the same pan, melt the butter. Add the sliced onions and cook until they are soft and golden brown, about 8-10 minutes.
Stir in the sauerkraut, followed by the mustard and chicken broth. Mix well to combine.
Nestle the browned sausages into the sauerkraut mixture. Arrange the cooked potato chunks evenly around the sausages.
Season everything with salt and black pepper, then transfer the skillet to the preheated oven.
Bake uncovered for 20 minutes, allowing the flavors to meld and the potatoes to lightly crisp.
Remove the skillet from the oven. Sprinkle with chopped parsley if desired before serving directly from the pan.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 8076 mg | 351% | |
| Total Carbohydrate | 189.3 g | 69% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 24.4 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 344 mg | 26% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5497 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
